Sentences with phrase «about kefir which»

What about kefir which is much stronger than most fermented foods?

Not exact matches

Homemade water kefir soda costs about a penny an ounce to make, which means it is 70 % cheaper than store - bought soda.

And just to mention, you do talk about yogurt and kefir, which is dairy based, but you can also make those things from non-dairy milk.

I have about 2 tsp of grains and I can only make a small batch of kefir, which is fine, but I wanted to share the grains with a friend and that never did happen!

One of Dr. Fishman's favorite things about the kefir mask she prescribes her patients is that it is quick and cheap in a medical system in which prices are out of control.

What about coconut water kefir (which I also consume)?

Kefir has a long list of symbiotic - type naturally - occurring beneficial bacteria and yeasts — about 35 of them — a great advantage over the laboratory - grown bacteria for yogurt which has only 1 strain to about 5 strains of bacteria or store bought kefir which only contains 10 strKefir has a long list of symbiotic - type naturally - occurring beneficial bacteria and yeasts — about 35 of them — a great advantage over the laboratory - grown bacteria for yogurt which has only 1 strain to about 5 strains of bacteria or store bought kefir which only contains 10 strkefir which only contains 10 strains.

Ref: My email to you of May 14 about Milk Kefir grains getting smaller... I must add that these grains were not bought from Michael, but from another source and they were totally dried ones which I fermented in the same brand of pasteurised wholemilk all the while, and also at the same temperature of between 26 to 28 degree F. since I am living in a tropical country.

I made it about one week «fasting» (which meant mainly eggs, fish, meat and kefir).

I was recovering from a stomach ulcer which was about healed when i was given some milk kefir to try to see if it would heal & normalize the flora in my gut.

I started drinking kefir about 4 months ago and have only had one outbreak since then, which occurred when I missed drinking my kefir for a day.

I started drinking kefir about 5 months ago and have only had one outbreak, which occurred when I missed drinking my kefir for a day.

My kefir usually takes about 36 hours to thicken and get tart and effervescent, which is the way I like it.

After initial fermentation, however, you can remove the grains and then do a second fermentation to produce a variety of kefir drinks, which is probably what people mean when they talk about doing this.

I was wondering about the photos of the Kefir which shows that it has what looks like water in bottom of jar and cream on top.

The good thing about kefir is that it is not only curative but also preventive which means you don't have to be sick to take it and it is safe to drink it everyday.

As mentioned earlier, homemade kefir has about 30 beneficial strains of bacteria and yeasts which do aggressively recolonize the gut by destroying pathogens.

There is some good info on kefir on this site: http://www.motherearthnews.com/Real-Food/2005-02-01/How-to-Make-Your-own-Yogurt-Kefir-Chevre.aspx Talks about refrigeration, which slows the process down (I am going to try this today, after 3 days I already have too much!)

About it being «artificial» (using it loosely as i do nt want to be in an argument nor any kind of conflict) I just meant that it uses artificially produced kefir starters (which also lacks organisms that can be found in traditional kefir) and not the grains that we all use and love.

i have always had what you call a white coated tongue,,,, no matter what i did it did nt go away,,, looking it up on computer, it said it was where i had candidas which made my body unbalenced,,,, after taking kefir, i now have a pink tongue... i am really excited about this stuff